Thanks! I really like your style of video. Just the words some cool music. I can pause it to get the ingredients and understand what I need to do. When I need to. I wish all video tutorials did the same thing so easy to follow :-)
Update: Just finished the Yakisoba and it's freaking delicious. I kinda messed around and made a Korean style Yakisoba with mushrooms, a crap ton of garlic, spring onions, sesame seeds and oil and a tsp of gochujang on top of the classic Yakisoba recipe + some Kewpie for the hell of it. I also substituted the pork for thinly sliced beef and used udon instead of egg noodles cuz we ran out. 10/10 would recommend.
Hey CP great question! These ingredients are shelf stable and I in fact recommend storing Worcestershire sauce, soy sauce, and oyster sauce at room temp outside of the fridge! However, once the ingredients are combined I recommend storing the final product in the refrigerator for up to one week before discarding. Even if those ingredients are shelf stable or preservatives. If not the the sauce may go stale over time or worse, the combined ingredients will begin to harbor bacteria and you may get sick. Just remember the danger zone is the temperature range below holding temp, and above refrigeration. (140°F - 40°F) Once ingredients are combined bacteria can be introduced to the final combined product. As a general rule, I refrigerate anything I make that has two or more combined ingredients outside of dried spices.
I can't say I tried it without Worcestershire sauce and I imagine it'd be lacking a little flavor as Worcestershire sauce is a key ingredient. I say go for it and if it's missing something you definitely should try it with the Worcestershire sauce! Thank you for taking the time to watch this recipe and I hope that you have a blessed day! Derek.
@@traver_recipes I tastes it without the sauce and it's good but you're right it lack abit of it cuz I taste the oyster sauce more, thanks for your help, Be Safe, Keep Cooking
Hey Sheila! I'm not sure what you're wanting to substitute the rice wine or cooking wine for. I think that this recipe is simply an everyday, easy restaurant version of a sauce that works well with fried noodles. I have an upgraded version here, so feel free to check it out and tell me what you think! ua-cam.com/video/XyHYmc2T2YU/v-deo.html
This is a great question and it's one that people don't take into consideration often enough when cooking or preparing sauces and marinades. I used French's for this recipe. We keep three different brands of Worcestershire in our house; Heinz, French's, and Lea & Perrins. The Heinz gets used for everyday cooking and marinades, the French's however has a hint more of saltiness so I like to use that one for Asian meals. As for Lea & Perrins, we save that one for the grill.
@@traver_recipes Thank you for your answer. I have a follow up question : The one i have and use is Bulliards "the Original". You don´t happen to know where you would place it in comparison with the brands you mentions? ( I know it is very different from Lea & Perrins).
I haven't tried Bulliard's Worcestershire actually but I remember one of my friends who moved to New Orleans talk about Bulliard's hot sauce on her Pinterest and she loved it. In this case I would simply start with half the amount my recipe calls for; so instead of 1/4 cup of Worcestershire start with 2 Tablespoons instead. Increase from there to taste, blending in until you feel the flavor is both sweet and savory. Yakisoba sauce is traditionally sweet and savory, so you're only trying to achieve a good balance between those two of the five basic tastes. Worcestershire has a profound umami (savory) flavor so if it's too strong and you feel like it's sour or tangy, slightly add in some sugar or if necessary a dab of ketchup until you balance the umami out.
You could try a dash of hoisin sauce if you have some, or just up the portions of soy sauce and ketchup slightly and that should do the trick! There is no real drag-and-drop substitute for Worcestershire sauce however. Hope you like it! I made an upgraded version of this sauce on my Shiitake Yakisoba video as well you should check that one out too! Best wishes to you, Derek.
hey loved the video! but quick edit: you mention that soba would be referring to buckwheat noodles and that’s true, but yakisoba is fried chuka soba/ramen noodles. the soba is referring to chinese wheat based chuka soba noodles. later in the description you say soba, ramen, and mein (?) i would rather for soups but mein is chow mein which is fried and you say that buckwheat noodles are prevalent in chinese originated chow mein, but even those are noodles used are wheat or egg-based. just some creative criticism
They are not due to the use of Oyster Sauce and Worcestershire Sauce, which commonly contains anchovy. However! You may purchase "Annie's Worcestershire Sauce" from Publix here in the United States, which is vegan and vegetarian of course... And Kikkoman, which is a very popular brand world wide, makes a vegetarian Oyster Sauce as well so you should use those as substitutes! I'm sure someone makes a vegan Oyster flavored sauce if you want to go vegan. Thank you for your question and hope you enjoy this recipe it's one of my favorties!
That's a really good question because it brings up the importance of ketchup in sauce recipes. But to answer your question yes you could use tomato jam, tomato paste, or tomato sauce as a substitute. Ketchup on the other hand is unmatched as a foundation ingredient when making a sauce because it's one of the few condiments that hits all five basic tastes; salty, sweet, sour, bitter, and umami (which is savory). Furthermore the consistency of ketchup is optimal for sauce recipes as it already is a slightly thickened sauce. Tomato sauce is similar to ketchup true, however it lacks the acetic acid and vinegar that is in ketchup and therefore is missing important basic tastes. Hope this helps, and if you find another substitute please share it with everyone! Best wishes to you, Derek.
You can make this sauce without it but if so I recommend making it to taste as it may be a little on the sweet side. Worcestershire sauce is an essential ingredient as it has a profound Umami flavor, Umami being one of the five basic tastes which is savory.
Yes! When we think of wearing gloves while cooking we think of raw meats, but gloves are just as good at preventing cross contamination while handling foods that ARE NOT getting cooked to 165°F such as salads, sauces (ahem), cold sides like slaw or pasta salad, deli meats and sliced cheeses for cold cut sandwiches, etc. So yeah, gloves my dude!
You sure can! I recommend a combination of Mirin and Ponzu if you have it. I upgraded this recipe here: ua-cam.com/video/XyHYmc2T2YU/v-deo.html The Yakisoba Sauce is at the beginning of the video, enjoy!
Yakisoba is traditionally sweet and savory. If you'd like a spicy stir fry sauce I recommend using my Chow Mein sauce recipe instead: ua-cam.com/video/h0dOqZWFQDA/v-deo.html
I always wear gloves when preparing food so I never really thought about it, but now that you mention it... It's only condiments so that is kinda weird! Hope you enjoyed the video I made an updated version here: ua-cam.com/video/XyHYmc2T2YU/v-deo.html
That’s totally okay and I understand! Worcestershire and Ketchup are both powerful umami flavors and they can easily overwhelm! Thank you for the feedback and hope you’re having a merry Christmas and a great weekend as well!
Just made this recipe and congratulations! Top 3 of all yakisoba sauces and there have been many attempts!!! Very good recipe thank you!!!
What an absolutely wonderful compliment! Thank you!! ❤️ And I'm happy you enjoyed it!
Delicious!! I just added to some frozen yakisoba noodle pack and it made it amazing!
Thanks! I really like your style of video. Just the words some cool music. I can pause it to get the ingredients and understand what I need to do. When I need to. I wish all video tutorials did the same thing so easy to follow :-)
Thank you! And I'm glad you like it, cheers! Derek.
Thank you for sharing such simple and great recipe
You’re welcome!
Just used this in a meal I made for two, we both loved it! Thanks so much! ^-^
Hey John you’re very welcome and I’m glad you enjoyed it! Best wishes, Derek.
Thanks, Man! Tried this and it tasted good
Glad you liked it! I have an upgraded version on my video for Shiitake Yakisoba that you may like as well: ua-cam.com/video/XyHYmc2T2YU/v-deo.html
It’s so good! Amazing marinade as well!
Thank you! And I haven't tried it as a marinade I'll have to do that now! Have a blessed week!
Thank you for this simple, good recipe.
Me and my mom are making yakisoba tonight, and this will make it delicious! :) 👍🏼⭐
❤️ You! Hope you enjoy!
Just bought some worcestershire sauce and am ready to make this bad boy
Update: Just finished the Yakisoba and it's freaking delicious. I kinda messed around and made a Korean style Yakisoba with mushrooms, a crap ton of garlic, spring onions, sesame seeds and oil and a tsp of gochujang on top of the classic Yakisoba recipe + some Kewpie for the hell of it. I also substituted the pork for thinly sliced beef and used udon instead of egg noodles cuz we ran out. 10/10 would recommend.
Love Yakisoba, but drives me nuts when people don’t scrape all the ingredients out of the cups! Lol
Hey thanks man !! That looks really great !
Glad you like it!
Wow amei ‼️simples e rápido
Obrigada!
What is the self life if not in refrigerator? Because all the ingredients mention are all consider natural preservatives itself.
Hey CP great question! These ingredients are shelf stable and I in fact recommend storing Worcestershire sauce, soy sauce, and oyster sauce at room temp outside of the fridge! However, once the ingredients are combined I recommend storing the final product in the refrigerator for up to one week before discarding. Even if those ingredients are shelf stable or preservatives.
If not the the sauce may go stale over time or worse, the combined ingredients will begin to harbor bacteria and you may get sick. Just remember the danger zone is the temperature range below holding temp, and above refrigeration. (140°F - 40°F) Once ingredients are combined bacteria can be introduced to the final combined product. As a general rule, I refrigerate anything I make that has two or more combined ingredients outside of dried spices.
Does it taste good without Worcestershire sauce?
I can't say I tried it without Worcestershire sauce and I imagine it'd be lacking a little flavor as Worcestershire sauce is a key ingredient. I say go for it and if it's missing something you definitely should try it with the Worcestershire sauce! Thank you for taking the time to watch this recipe and I hope that you have a blessed day! Derek.
@@traver_recipes I tastes it without the sauce and it's good but you're right it lack abit of it cuz I taste the oyster sauce more, thanks for your help, Be Safe, Keep Cooking
Can I sub with rice wine or cooking wine?
Hey Sheila! I'm not sure what you're wanting to substitute the rice wine or cooking wine for. I think that this recipe is simply an everyday, easy restaurant version of a sauce that works well with fried noodles. I have an upgraded version here, so feel free to check it out and tell me what you think! ua-cam.com/video/XyHYmc2T2YU/v-deo.html
Which worcestershire sauce do You use? There is a big difference in taste, sourness etc between different brands.
This is a great question and it's one that people don't take into consideration often enough when cooking or preparing sauces and marinades. I used French's for this recipe. We keep three different brands of Worcestershire in our house; Heinz, French's, and Lea & Perrins. The Heinz gets used for everyday cooking and marinades, the French's however has a hint more of saltiness so I like to use that one for Asian meals. As for Lea & Perrins, we save that one for the grill.
@@traver_recipes Thank you for your answer. I have a follow up question : The one i have and use is Bulliards "the Original". You don´t happen to know where you would place it in comparison with the brands you mentions? ( I know it is very different from Lea & Perrins).
I haven't tried Bulliard's Worcestershire actually but I remember one of my friends who moved to New Orleans talk about Bulliard's hot sauce on her Pinterest and she loved it. In this case I would simply start with half the amount my recipe calls for; so instead of 1/4 cup of Worcestershire start with 2 Tablespoons instead. Increase from there to taste, blending in until you feel the flavor is both sweet and savory.
Yakisoba sauce is traditionally sweet and savory, so you're only trying to achieve a good balance between those two of the five basic tastes. Worcestershire has a profound umami (savory) flavor so if it's too strong and you feel like it's sour or tangy, slightly add in some sugar or if necessary a dab of ketchup until you balance the umami out.
@@traver_recipes Thanks for the advises. Now you take care and continue to make good films, okey? 👍
I don't have worcestershire sauce, can I just leave it out or is there something else I can substitute it with?
You could try a dash of hoisin sauce if you have some, or just up the portions of soy sauce and ketchup slightly and that should do the trick! There is no real drag-and-drop substitute for Worcestershire sauce however. Hope you like it! I made an upgraded version of this sauce on my Shiitake Yakisoba video as well you should check that one out too! Best wishes to you, Derek.
@@traver_recipes Thank you sm! I'll check out the other video aswell
Can't wait to try this out
hey loved the video! but quick edit: you mention that soba would be referring to buckwheat noodles and that’s true, but yakisoba is fried chuka soba/ramen noodles. the soba is referring to chinese wheat based chuka soba noodles. later in the description you say soba, ramen, and mein (?) i would rather for soups but mein is chow mein which is fried and you say that buckwheat noodles are prevalent in chinese originated chow mein, but even those are noodles used are wheat or egg-based. just some creative criticism
Thank you for your feedback Pugsley!
no sake, pepper, and salt?
Nope, you owe me a shot now.
Can i use heinz tomato ketchup
You sure can! Cheers, Derek.
Are all these sauces veg Or vegan?
They are not due to the use of Oyster Sauce and Worcestershire Sauce, which commonly contains anchovy. However! You may purchase "Annie's Worcestershire Sauce" from Publix here in the United States, which is vegan and vegetarian of course... And Kikkoman, which is a very popular brand world wide, makes a vegetarian Oyster Sauce as well so you should use those as substitutes! I'm sure someone makes a vegan Oyster flavored sauce if you want to go vegan. Thank you for your question and hope you enjoy this recipe it's one of my favorties!
Us there a substitute for ketchup?
That's a really good question because it brings up the importance of ketchup in sauce recipes. But to answer your question yes you could use tomato jam, tomato paste, or tomato sauce as a substitute. Ketchup on the other hand is unmatched as a foundation ingredient when making a sauce because it's one of the few condiments that hits all five basic tastes; salty, sweet, sour, bitter, and umami (which is savory). Furthermore the consistency of ketchup is optimal for sauce recipes as it already is a slightly thickened sauce. Tomato sauce is similar to ketchup true, however it lacks the acetic acid and vinegar that is in ketchup and therefore is missing important basic tastes. Hope this helps, and if you find another substitute please share it with everyone! Best wishes to you, Derek.
Ketchup?
Ketchup! The cornerstone of any “easy” restaurant style sauce recipe!
Can i not add worcestershire sauce
You can make this sauce without it but if so I recommend making it to taste as it may be a little on the sweet side. Worcestershire sauce is an essential ingredient as it has a profound Umami flavor, Umami being one of the five basic tastes which is savory.
Gloves ?????
Yes! When we think of wearing gloves while cooking we think of raw meats, but gloves are just as good at preventing cross contamination while handling foods that ARE NOT getting cooked to 165°F such as salads, sauces (ahem), cold sides like slaw or pasta salad, deli meats and sliced cheeses for cold cut sandwiches, etc. So yeah, gloves my dude!
@@traver_recipes ok lol I thought maybe you were highly allergic to one of the ingredients!!
can i use mirin?
You sure can! I recommend a combination of Mirin and Ponzu if you have it. I upgraded this recipe here: ua-cam.com/video/XyHYmc2T2YU/v-deo.html The Yakisoba Sauce is at the beginning of the video, enjoy!
Does it taste good without the Worcestershire sauce?
@@ishikawagoemon4397 You can't taste it specifically, so don't worry if you don't like worcestershire sauce.
@@henrikaugustsson4041 Can we add a little vinegar if we don't have Worcestershire sauce ?
@@ChunWu1010 I don’t know if vinegar would work, but maybe. Not so much, though!
yakisoba is spicy, why is there no chili?
Yakisoba is traditionally sweet and savory. If you'd like a spicy stir fry sauce I recommend using my Chow Mein sauce recipe instead: ua-cam.com/video/h0dOqZWFQDA/v-deo.html
Using gloves just to do that is weird
I always wear gloves when preparing food so I never really thought about it, but now that you mention it... It's only condiments so that is kinda weird! Hope you enjoyed the video I made an updated version here: ua-cam.com/video/XyHYmc2T2YU/v-deo.html
Thank you but I'm not a fan of this recipe. The main things I can taste are worcestershire sauce and ketchup.
That’s totally okay and I understand! Worcestershire and Ketchup are both powerful umami flavors and they can easily overwhelm! Thank you for the feedback and hope you’re having a merry Christmas and a great weekend as well!
You should've added "use vegan oyster sauce" instead of "no you can't skip this"
I didn't know that there was a vegan oyster sauce, but now I do! I'll put that in the description, thank you!
If you use vegan oyster sauce you are still doing that step, so yeah you can't skip that.
Just ignore the hatters